Pate Fermentee (France), Poolish (Poland), Biga (Italy), 3 major methods of bread starter
- pate fermentee=old dough, because of salt is equal of a regular bread dough and bakers use a piece of dough from yesterday batch (good 3 days, refrigerated)
1 and 1/4 cups bread flour
1/2 teaspoon instant yeast
3/4 cup water, at room temperature
NOTE: Poolish was originally used in Poland (hence the name) and is such a great preferment that it is one of the most widely used in French bakeries. That’s right, French boulangers ditched their very own pâte fermentée to use a Polish poolish. Why is it so popular? Yes, yes, you’ll get great rise, crust and structure but you’ll also get a fabulous moist crumb with chewy texture and amazing flavor. Oh, the flavor! Sweet and tangy and just about perfection.